Rack of Lamb with Mint and Capers

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Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight. The fresh herb then makes an encore in a sauce with capers that's slathered generously on the lamb and served on the side.

Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest, lemon juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.

Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.